-I love brownies and to me the richest chocolate flavor in baking always comes from using a good quality cocoa.
4 large eggs
2 cups sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 1/2 cups chocolate chips
Lightly beat eggs then add sugar, butter and vanilla. Stir well till all combined and butter does not separate from mixture.
Sift together flour, cocoa, baking powder and salt. Add flour mixture to egg mixture in thirds. mix just until all blended. Fold in Chocolate Chips. **
Spoon into a greased and floured 9 x 13 pan. Spread to edges. Bake in a 350 degree oven for 30-35 minutes.
Let cool in pan.
** Up to an additional one -half cup, in total of add-ins, such as:
Chopped walnuts or pecans, Reese’s mini peanut butter cups, coarsely chopped Heath bar, etc.
You can, also, turn the basic brownie recipe into “Brownie Points” (FOR ADULTS ONLY, over the age of 21 brownies) When brownies have cooled to room temperature, with an injector, like you use on meats, inject very small amounts of your desired liqueur scattered all over the surface of the brownies in the pan (do not saturate or the brownies will fall apart. (Especially delicious choices are: Patron Cafe Dark, Tia Maria or Kahlua, Grand Marnier, Chambord, etc.)